Monday, May 9, 2011

It would seem that I'm on a Thai roll here. Thai food is so healthy. I can always go Thai when I eat out. Vegan/vegetarian is a snap to get at a Thai restaurant. And they always have lots of veggies in their creations. If you're concerned about heat, Thai food can be adjusted. Of course, if you want heat you can add more fresh ground chili paste (aka Sambal Oelek).

This recipe is very mild so if you like heat you may want to get out your Sambal paste and add a bit. You know a little goes a long way. I adapted this recipe from one in the newsletter for the Sacramento Natural Foods Co-op.

Thai Tofu Vegetable Curry

From Adapted from Sacramento Natural Foods Co-op

Yield 4 servings

Category Main Course

Cuisine Asian, Vegan

Ingredients

1 lb extra firm or firm tofu

2 Tbsp olive oil

1 small onion, thinly sliced

1 red bell pepper, thinly sliced

1 carrot, sliced diagonally

2 C broccoli florets

1 - 2 tsp curry paste (red, yellow or green)

1 can coconut milk

1/2 C vegetable broth

1 Tbsp soy sauce

salt and pepper to taste

1 Tbsp fresh lime juice

1/4 chopped cilantro

3 green onions, thinly sliced

Directions

1. Cut tofu into 1-inch cubes and pat dry with paper towels.

2. Heat 1 Tbsp of oil on med-high in a wok or saute pan and stir-fry tofu to lightly brown. Remove from pan and set aside.

3. Add remaining oil to pan and stir-fry onion, red pepper and carrots for 2-3 minutes or until onions are translucent.

Make sure you get coconut milk, not coconut juice or coconut water. Coconut milk is creamy as it contains the soft pulp from the coconut. I used green curry paste for this recipe (I have two jars in the fridge). You can serve this meal on brown rice or quinoa, that way you have something to soak up the yummy sauce.